Namba Ramen & Sushi - Naples

ozeki pineapple nigori

wonderfully aromatic, with fresh, tropical notes of pineapple. a very subtle sweetness, mingled with a telltale sour kick of costa rican pineapple.

hakutsuru sayuri nigori

brewed with the natural spring water from mount rokko, sayuri means "little lily" in japanese. soft, floral notes with a hint of white grape. a delicate sweetness, with a lush, smooth finish.

ozeki nigori

a rich sake flavor, with a velvety smooth & soft texture. has a very subtle tropical flavor

kuromatsu hakushika

elegant taste, lightly fragrant of green apples; with a velvety finish.

ozeki platinum

smooth, dry and elegant; it has a floral & fruity flavor that lingers on the palate.

hot sake

prosecco

zardetto, private cuvee brut, veneto, italy - expressive citrus notes of pears & apples, rich body, fresh grapey aromas

kirin ichiban

kirin light

sapporo

gläser | tramin

elegant, very expressive, excellent fruit & acidity balance.

pinot grigio, la fiera

fresh & crisp. a fruity bouquet, with notes of apples and white peach. the palate is dry, soft & well-balanced.

sauvignon blanc, bleu de mer

delicate aromas of yellow apple, lemon verbena, lime. medium acidity, with lingering notes of white

sauvignon blanc, henri bourgeois

medium-dry, it is young and juicy, with a palate that's fresh & well-balanced.

chardonnay, hook & ladder

aromas of sweet apple & brown sugar spice, well balanced w/complex textures of cream & lig

chardonnay, martin ray

coastal sonoma vineyards, very fresh yet showing lush california fruit.

chardonnay, sean minor

clean, crisp and elegant, with aromas of apple, apricot and honeydew. tropical notes a

our ramen broth

it took chef koko one year to create his signature 17-hour broth. various pork bone parts are simmered for a requisite time. a proprietary method is then used to measure the precise ratio of protein, gelatin, and water. every final batch of broth must achieve a specific ratio. this broth cannot be duplicated elsewhere.

our sushi fish

fresh fish. never frozen. hand-cut, in-house. japan's geographical traits and ecosystem, is known to produce the highest quality seafood. with the exception of our salmon (sourced from norway, scotland), our fish comes from the world-renown tsukiji fish market, in tokyo, japan. the fish is handpicked by buyers the same morning it comes in, and shipped out same day, overnight by air to the u.s. at namba, we procure the whole fish, which is then skillfully hand-cut by chef. (for the tuna fish only, we procure large loin sections)